15 Dessert Chilis With a Sweet Twist

You might not know that a touch of chile can amplify sweetness the way salt lifts chocolate, and I’ve spent years fine-tuning that balance. I’ll show you how heat, acid, fat, and sugar play together so a chile brightens, not obliterates, desserts—from silky truffles to smoky caramel and fruity sorbets. Stick with me and you’ll learn simple swaps and dosing tricks that keep the spice thrilling, not overwhelming.

Chocolate Chili Truffles With Cayenne

These Chocolate Chili Truffles with Cayenne are rich, smooth dark chocolate ganache centers rolled into bite-sized truffles and dusted with cocoa or crushed chili for a spicy-sweet finish; the cayenne adds a warm kick that complements the bittersweet chocolate and a touch of butter gives them a silky mouthfeel, making them an elegant after-dinner treat or party confection.

• 8 oz (225 g) good-quality dark chocolate (70% cocoa), finely chopped
• 1/2 cup (120 ml) heavy cream
• 2 tbsp unsalted butter, room temperature
• 1/2 tsp vanilla extract
• 1/8–1/4 tsp cayenne pepper (adjust to taste)
• Pinch of salt
• Cocoa powder, powdered sugar, or crushed toasted chili flakes for coating

Heat the cream in a small saucepan until it just simmers, remove from heat and pour over the chopped chocolate, let sit 1–2 minutes then whisk until smooth, stir in butter, vanilla, cayenne and salt until glossy.

Chill the ganache in the refrigerator until firm enough to scoop (about 1–2 hours), then use a small scoop or spoon to form balls, roll quickly between palms, and coat in cocoa, sugar, or chili flakes; return to chill to set before serving, and store in an airtight container in the fridge for up to 2 weeks.

Work with slightly chilled ganache so it holds shape—if it softens while rolling, briefly return to the fridge; taste and adjust cayenne conservatively because its heat intensifies after chilling.

For a crowd-pleasing variation, fold in a handful of mini chocolate chips for extra texture and indulgent chocolate flavor.

Mango Habanero Compote Over Vanilla Ice Cream

Bright, glossy and sweet with a bright kick, this Mango Habanero Compote is a quick stovetop fruit sauce that pairs beautifully with creamy vanilla ice cream — the tropical mango and floral sweetness balance the sharp, fruity heat of habanero for a lively dessert that can be made ahead and kept chilled.

• 3 ripe mangoes (about 2 lb / 900 g), peeled, pitted and diced
• 1–2 small habanero peppers, seeded and finely minced (adjust to taste)
• 1/3 cup (65 g) granulated sugar (or to taste)
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1/4 cup (60 ml) water
• 1 tbsp unsalted butter (optional, for shine)
• Pinch of salt

Combine mango, sugar, water, lime juice and zest in a medium saucepan and bring to a gentle simmer over medium heat, stirring until sugar dissolves and mango softens; add minced habanero (start with half and taste), reduce heat to low and simmer uncovered for 8–12 minutes until slightly thickened, mash some chunks with a spoon for desired texture, stir in butter and salt, cool to room temperature then chill; spoon over vanilla ice cream to serve.

Tip: Taste as you go with tiny amounts of habanero (and cool a sample before adjusting) because the heat intensifies as the compote cools and concentrates.

For a heartier finish, consider serving this compote alongside a bowl of robust hearty chili to echo savory-sweet contrasts.

Cinnamon Chipotle Baked Apples

Warm, spiced and slightly smoky, these Cinnamon Chipotle Baked Apples are a cozy dessert that marries tender baked fruit with a hint of chipotle heat and caramelized cinnamon sugar—served alone or with yogurt or vanilla ice cream for contrast.

• 6 medium baking apples (Honeycrisp, Fuji, or Braeburn)
• 3 tbsp unsalted butter, cut into small pieces
• 1/4 cup brown sugar, packed
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2–1 tsp chipotle powder (adjust to taste)
• 1/4 tsp fine sea salt
• 1/4 cup chopped pecans or walnuts (optional)
• 1/4 cup rolled oats (optional)
• 2 tbsp maple syrup or honey
• 1/3 cup apple cider or water

Preheat oven to 375°F (190°C); core apples about 3/4 of the way down, place in a baking dish, mix brown sugar, cinnamon, nutmeg, chipotle, salt, nuts, oats and maple syrup, stuff mixture into apple cavities and tuck butter pieces on top, pour cider into dish, cover loosely with foil and bake 25–30 minutes until tender, then remove foil and bake 8–12 more minutes to caramelize tops; let rest 5 minutes before serving with ice cream or a drizzle of extra maple.

Tip: Taste and start with less chipotle—its smokiness is great but can overpower sweetness; use firmer apples for longer baking and add nuts/oats for texture or skip them for a smoother filling. These make a comforting option for morning or dessert, and can be adapted for low-histamine diets by omitting aged ingredients and using fresh toppings.

Spiced Strawberry Jalapeño Shortcakes

Bright, sweet strawberries get a spicy kick and warm aromatics in these Spiced Strawberry Jalapeño Shortcakes—flaky biscuits flavored with a hint of cinnamon and cardamom, topped with macerated strawberries and thinly sliced jalapeño for a bright, balanced heat, finished with whipped cream or yogurt for cooling contrast.

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 6 tbsp cold unsalted butter, cubed
• 2/3 cup cold buttermilk (plus extra if needed)
• 1 large egg
• 1 tsp vanilla extract
• 1 lb strawberries, hulled and sliced
• 1–2 small jalapeños, seeded and thinly sliced (reserve some seeds to increase heat if desired)
• 2 tbsp sugar (for macerating strawberries)
• 1 tbsp lemon juice
• 1 cup heavy cream, whipped with 1 tbsp sugar (or plain yogurt)

Preheat oven to 425°F (220°C) and whisk flour, sugar, baking powder, salt, cinnamon and cardamom in a bowl; cut in cold butter until pea-sized, stir in egg, vanilla and buttermilk until just combined, turn dough onto floured surface, pat to 1-inch thickness and cut 8 rounds, place on a baking sheet, brush tops with a bit of extra buttermilk and bake 12–15 minutes until golden.

While baking, toss sliced strawberries with 2 tbsp sugar, lemon juice and jalapeño and let sit 15–20 minutes to macerate so juices form.

Serve shortcakes split warm, spoon several tablespoons of the macerated strawberries and jalapeño over each, top with a generous dollop of whipped cream or yogurt and any reserved jalapeño slices for garnish, and enjoy the interplay of sweet, spicy and aromatic notes.

These savory appetizers are a crowd-pleasing example of how small, flavorful bites can elevate any gathering with unexpected sweet-and-spicy combinations like these Spiced Strawberry Jalapeño Shortcakes featuring Irresistible Savory Appetizers.

Smoky Chipotle Caramel Drizzle

Smoky Chipotle Caramel Drizzle is a luscious, slightly spicy-sweet sauce that combines deeply flavored brown sugar caramel with smoky chipotle chillies in adobo for a versatile topping perfect on ice cream, grilled fruit, cheesecake, panna cotta, or even roasted nuts; balance the heat and smoke with butter and cream for silkiness and finish with a pinch of flaky salt and a squeeze of lime to brighten the flavors.

• 1 cup packed dark brown sugar
• 4 tbsp unsalted butter, cubed
• 1/2 cup heavy cream, warmed
• 1–2 tsp chipotle in adobo, finely chopped (start with less)
• 1/4 tsp fine salt (plus more to taste)
• 1/2 tsp vanilla extract
• 1 tsp lime juice

In a medium saucepan over medium heat melt the brown sugar with the butter, stirring constantly until it becomes a bubbling, uniform syrup and just begins to darken, then reduce heat to low and carefully whisk in the warmed cream a little at a time until smooth before stirring in the chopped chipotle, salt, vanilla and lime and simmering gently for 1–2 minutes to meld flavors, remove from heat and let cool slightly; strain if desired for a silky finish and store in a sealed jar in the refrigerator for up to two weeks, reheating gently before use.

Extra tip: Taste and adjust chipotle and lime gradually—chipotle can dominate quickly, so add small amounts, and add a pinch of flaky sea salt right before serving to lift the caramel’s sweetness.

This sweet-savory drizzle pairs especially well with nut-forward baked goods like Crunchy Nut Banana Bread Delight and other Nutty Banana Breads when you want an extra layer of smoky caramel.

Honey-Lime Serrano Fruit Salad

Bright, zesty and with a gentle serrano heat that lifts the fruit’s sweetness, this Honey-Lime Serrano Fruit Salad is a revitalizing side or dessert that pairs tropical and stone fruits with a spicy-citrus dressing; assemble just before serving to keep fruit vibrant, toss gently so the serrano distributes without overpowering, and let the salad sit 5–10 minutes if you want the flavors to meld.

• 2 cups diced mango (about 1 large mango)
• 1 cup diced pineapple
• 1 cup halved strawberries
• 1 cup seedless watermelon or cantaloupe cubes
• 1 kiwi, peeled and sliced
• 1 small cucumber, thinly sliced (optional for crunch)
• 1–2 serrano chilies, finely minced (seeds removed for less heat)
• 3 tbsp honey
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tsp lime zest
• 2 tbsp chopped fresh mint or cilantro
• Pinch fine salt

Toss all prepared fruit gently in a large bowl, whisk together honey, lime juice and zest with the minced serrano and a pinch of salt until emulsified, pour over the fruit and fold lightly to coat, then sprinkle with chopped mint or cilantro and let sit 5–10 minutes for flavors to meld before serving chilled.

Extra tip: Taste the dressing before adding—start with half the serrano, remember heat builds while sitting, and remove seeds if you want a milder salad.

This bright fruit salad also pairs wonderfully with moist banana bread for a delightful contrast of textures and flavors.

White Chocolate and Ghost Pepper Bark (Mildly Tempered)

White chocolate paired with ghost pepper creates a surprising dessert bark that balances creamy sweetness with a controlled, smoky heat; temper the chocolate gently and fold in a carefully measured pinch of ghost pepper so the spice lingers without overwhelming, then finish with crunchy mix-ins like toasted nuts, dried fruit, and a sprinkle of flaky sea salt for contrast.

• 16 oz (450 g) white chocolate, finely chopped or chips
• 1/8–1/4 tsp ghost pepper powder (adjust to taste; start small)
• 1 tbsp neutral oil (optional, for gloss)
• 1/2 cup toasted macadamia nuts, chopped
• 1/3 cup freeze-dried strawberries, lightly crushed
• 2 tbsp toasted coconut flakes
• Flaky sea salt for finishing
• Parchment paper or silicone baking mat

Melt two-thirds of the white chocolate gently over a double boiler until it reaches about 110–115°F (43–46°C), remove from heat, stir in the remaining third until smooth and cooled to about 82°F (28°C), reheated briefly to 86–88°F (30–31°C) if needed, then whisk in oil and sifted ghost pepper powder a pinch at a time to taste, pour onto a lined sheet, scatter nuts, freeze-dried strawberries and coconut, press lightly, and sprinkle with sea salt before chilling until set.

Break into pieces when firm.

Tip: Start with a very small amount of ghost pepper, taste by mixing a bit of melted chocolate on a spoon and letting it cool on your wrist—heat builds over time—so you can adjust before setting the entire batch.

This dessert pairs especially well with savory starters like creamy potato soup, which helps contrast and soothe the heat with its comforting creaminess.

Pineapple and Thai Bird’s Eye Pepper Sorbet

Bright, icy, and with a lively kick, Pineapple and Thai Bird’s Eye Pepper Sorbet combines fresh-sweet pineapple purée with lime and a controlled amount of fiery bird’s eye chiles to produce a rejuvenating palate-cleanser that finishes with a warm, tingling heat; balance the sugar and acidity so the chili’s citrusy heat shines without overpowering, then churn and freeze to a smooth, scoopable consistency.

• 1 lb (450 g) fresh pineapple, peeled, cored, and chopped
• 3/4–1 cup (150–200 g) granulated sugar (adjust to taste)
• 1/2 cup (120 ml) water
• 2–3 Thai bird’s eye chilies, stemmed (use 1 for mild, 3 for hot) or 1/4–1/2 tsp dried chile flakes
• 2 tbsp fresh lime juice
• 1 tbsp light corn syrup or glucose (optional, for smoother texture)
• Pinch of fine salt

Puree the pineapple with sugar, water, chilies (starting with one and adding more after tasting), lime juice, corn syrup and a pinch of salt until very smooth, then strain if you prefer a silky texture; chill the mixture thoroughly, taste and adjust sweetness or heat, chill again, then churn in an ice-cream maker according to manufacturer instructions until soft-scoop and transfer to the freezer to firm for at least 2–4 hours.

Extra tips: Taste and adjust chili level while the purée is cold (heat intensifies as it disperses), strain seeds if you want less bite, and let frozen sorbet soften a few minutes before serving for best scoopability.

Chili-Infused Caramel Popcorn

Chili-Infused Caramel Popcorn is a sweet-and-spicy snack that pairs crunchy popcorn with a glossy, chile-laced caramel coating for a party-ready treat; the caramel gets a warm, smoky depth from ancho or chipotle chile and an optional fresh kick from cayenne or crushed red pepper, while a touch of sea salt and baking soda creates a light, crackly finish—this recipe makes about 10–12 cups of finished popcorn and can be adjusted for heat and sweetness to suit your taste.

• 10 cups popped popcorn (about 1/2 cup kernels, popped)
• 1 cup (200 g) granulated sugar
• 1/4 cup (60 g) light corn syrup or honey
• 6 tbsp (85 g) unsalted butter
• 1/2 tsp fine sea salt, plus extra for finishing
• 1/2–1 tsp ancho chile powder or 1/2 tsp chipotle powder (adjust to taste)
• 1/8–1/4 tsp cayenne or crushed red pepper (optional, for heat)
• 1/2 tsp vanilla extract
• 1/4 tsp baking soda

Preheat oven to 250°F (120°C) and line a large baking sheet with parchment; toss popped popcorn in a very large bowl with 1/2 tsp salt and set aside.

In a medium saucepan over medium heat, combine sugar, corn syrup, and 1/4 cup water, stirring until dissolved, then stop stirring and bring to a boil until it reaches a deep amber (about 320–340°F/160–170°C on a candy thermometer), remove from heat and whisk in butter, chile powders, cayenne (if using), vanilla and baking soda until foamy, immediately pour over popcorn and quickly but gently fold to coat evenly, spread onto the prepared sheet and bake 20–30 minutes, stirring once after 10–15 minutes, then cool completely and break into clusters before serving.

When making the caramel watch the sugar closely to avoid burning, start with the milder amount of chile and taste as you go (you can always add crushed chile or cayenne to the finished popcorn for more heat), and store cooled popcorn in an airtight container for up to 3 days to keep it crisp.

Peach and Ancho Chili Galette

A rustic Peach and Ancho Chili Galette marries sweet, juicy summer peaches with the warm, smoky depth of ancho chile in a free-form tart that’s easy to assemble yet impressive to serve; buttery, flaky dough cradles thinly sliced peaches tossed with a touch of sugar, lemon, vanilla and a hint of ancho (plus optional cinnamon or bourbon), folded into a rough-edged circle and brushed with egg wash before baking until golden and bubbling, then finished with a sprinkle of flaky salt or a drizzle of honey.

• 1 1/4 cups (160 g) all-purpose flour
• 1/2 tsp fine sea salt
• 1 tbsp granulated sugar
• 8 tbsp (113 g) cold unsalted butter, cut into cubes
• 3–4 tbsp ice water
• 3–4 ripe peaches (about 1 1/2–2 lb), peeled/halved and thinly sliced
• 1/4–1/3 cup (50–65 g) granulated sugar (adjust to sweetness of fruit)
• 1 tsp lemon juice
• 1/2 tsp vanilla extract
• 1/2–1 tsp ancho chile powder (start low; taste preference)
• 1/4 tsp ground cinnamon (optional)
• 1 tbsp cornstarch or 1–2 tsp tapioca starch
• 1 egg, lightly beaten (for egg wash)
• Flaky sea salt and honey or powdered sugar for finishing (optional)

Make the dough by pulsing flour, salt and sugar with cold butter in a food processor until pea-size crumbs form, add ice water a tablespoon at a time until dough just comes together, flatten into a disk, wrap and chill 30 minutes; meanwhile toss peach slices with sugar, lemon, vanilla, ancho chile, cinnamon (if using) and cornstarch in a bowl.

Roll chilled dough on a floured surface into a rough 12-inch circle, mound peaches in center leaving a 1 1/2-inch rim, fold edges over the fruit overlapping as needed, brush crust with beaten egg and dock fruit lightly with a fork, bake on a parchment-lined sheet at 400°F (200°C) until crust is deep golden and juices bubble, about 35–45 minutes, cool 10–15 minutes, finish with flaky salt and a drizzle of honey or dusting of powdered sugar before serving.

Use the gentler ancho amount at first—its smoky sweetness complements peaches without overwhelming them; chill the dough well for flakiness, don’t overfill the galette to avoid soggy edges, and if peaches are very juicy toss with a touch more starch and bake on a tray to catch spills.

Mexican Hot Chocolate Pots De Crème

Rich, silky Mexican hot chocolate pots de crème combine dark chocolate, warm cinnamon and a kiss of ancho chile for gentle heat, baked or steamed in ramekins until just-set for an elegant, cozy dessert that’s perfect with whipped cream and a sprinkle of cocoa or toasted cacao nibs.

• 8 oz (225 g) bittersweet chocolate (60–70% cacao), finely chopped
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream
• 4 large egg yolks
• 1/3 cup (65 g) granulated sugar
• 1 tsp pure vanilla extract
• 1/2–1 tsp ground cinnamon (plus a stick for infusion if desired)
• 1/4–1/2 tsp ancho chile powder (start small)
• 1/8 tsp ground nutmeg (optional)
• Pinch fine sea salt
• Whipped cream or crema, and toasted cacao nibs or shaved chocolate for garnish

Preheat oven to 325°F (160°C); warm milk, cream, cinnamon and ancho in a saucepan until just simmering, remove from heat and steep 10 minutes, then strain and reheat gently, whisk chopped chocolate into the hot spiced milk until smooth, whisk together yolks, sugar and salt, temper the yolk mixture with a few tablespoons of hot chocolate, then stir into remaining chocolate until homogeneous; pour through a fine sieve into six 4–6 oz ramekins, place ramekins in a baking dish and pour hot water to reach halfway up the sides, cover loosely with foil and bake 25–30 minutes until the centers are set but slightly wobbly, remove ramekins, cool to room temperature and chill 2 hours before serving.

Tip: Use good-quality chocolate and err on the lighter side with ancho—its smoky heat builds as it chills; for a quicker method, steam ramekins in a covered pan over simmering water for about 20–25 minutes, and always strain the custard for extra silkiness.

Raspberry and Poblano Coulis on Cheesecake

Bright, tangy raspberry coulis meets a smoky poblano kick to crown a creamy baked cheesecake—this recipe layers a smooth, lightly sweetened raspberry sauce spiked with charred poblano pepper over a classic vanilla cheesecake for a sophisticated dessert that balances tart fruit, gentle heat and rich creaminess.

• For the cheesecake:
• 1 1/2 cups (150 g) graham cracker crumbs (or digestive biscuits)
• 6 tbsp (85 g) unsalted butter, melted
• 24 oz (680 g) cream cheese, room temperature
• 3/4 cup (150 g) granulated sugar
• 3 large eggs
• 1 cup (240 ml) sour cream
• 1 tsp pure vanilla extract
• 1 tbsp all-purpose flour (optional, for stability)
• For the raspberry-poblano coulis:
• 2 cups (300 g) fresh or frozen raspberries
• 1/4–1/3 cup (50–65 g) granulated sugar, adjust to taste
• 1 small poblano pepper
• 1 tbsp fresh lemon juice
• Pinch fine sea salt

Preheat oven to 325°F (160°C) and prepare a 9-inch springform pan by pressing the graham crumbs mixed with melted butter into the base and chilling briefly; beat cream cheese and sugar until very smooth, add eggs one at a time, then fold in sour cream, vanilla and flour, pour over crust and bake in a water bath (place pan in a larger roasting pan and add hot water to come halfway up the sides) for 50–65 minutes until the center is slightly jiggly, cool in oven with door ajar for 1 hour then chill uncovered for at least 4 hours or overnight.

While cheesecake cools char the poblano over a flame or under a broiler until blackened, steam in a covered bowl to loosen skin, peel, seed and finely dice or purée with the raspberries, sugar, lemon and salt then gently simmer 3–5 minutes, strain if desired and chill.

Tips: Taste and adjust the coulis sweetness and poblano quantity—start with a small piece of poblano (about 1–2 tablespoons puréed) as its smokiness can quickly dominate, and always strain the coulis for a smooth, elegant finish before spooning onto the chilled cheesecake.

Sweet Potato and Smoked Paprika Pudding

This sweet potato and smoked paprika pudding is a silky, lightly spiced baked custard-like dessert that highlights roasted sweet potatoes, warm smoked paprika, and a touch of brown butter for depth; it’s finished with a crisp caramelized top and served warm or chilled with a dollop of crème fraîche or whipped cream.

• 2 cups (400 g) cooked mashed sweet potato (about 2 medium sweet potatoes)
• 3/4 cup (150 g) brown sugar, packed
• 3 large eggs
• 1 cup (240 ml) whole milk
• 1 cup (240 ml) heavy cream
• 4 tbsp (60 g) unsalted butter, browned and cooled slightly
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp fine sea salt
• 1 tsp pure vanilla extract
• 2 tbsp cornstarch (for a firmer set) or 1 tbsp for a softer custard
• Demerara or turbinado sugar for sprinkling and caramelizing

Preheat oven to 350°F (175°C), roast or steam and mash sweet potatoes until very smooth then let cool slightly; whisk together eggs, milk, cream, brown sugar, browned butter, smoked paprika, cinnamon, nutmeg, salt, vanilla and cornstarch until fully combined then stir in the mashed sweet potato and strain the mixture into a jug to remove any fibers.

Pour into a buttered shallow baking dish, place dish in a larger roasting pan and add hot water to come halfway up the sides, bake 35–45 minutes until set at the edges but slightly jiggly in the center, remove and let cool slightly then sprinkle evenly with Demerara sugar and caramelize the top with a kitchen torch or under a hot broiler for 1–3 minutes until crisp and golden, serve warm or chilled with crème fraîche or whipped cream.

Tip: Use smoked paprika sparingly at first—start with 1/2 tsp if unsure—and brown the butter slowly to avoid burning for a nutty depth that complements the sweet potato sweetness.

Banana Foster With Habanero Rum Sauce

This Banana Foster with Habanero Rum Sauce riffs on the classic New Orleans dessert by caramelizing bananas in butter and brown sugar, deglazing with a spiced habanero-infused dark rum and a splash of banana liqueur, then flambéing briefly for show and depth; serve over vanilla ice cream and garnish with toasted pecans and a pinch of flaky sea salt to balance heat and sweetness.

• 4 ripe but firm bananas, halved lengthwise
• 4 tbsp unsalted butter
• 1/2 cup dark brown sugar, packed
• 2 tbsp light brown sugar (optional for complexity)
• 1/4 cup dark rum (plus 2 tbsp habanero-infused rum or 2 tsp habanero syrup mixed with rum)
• 2 tbsp banana liqueur (e.g., Chambord or banana schnapps)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• pinch of ground nutmeg
• 1–2 tsp finely minced seeded habanero (or 1 tsp habanero syrup) — adjust to heat tolerance
• 1 tbsp fresh lime juice
• 1/3 cup toasted chopped pecans
• flaky sea salt for finishing
• vanilla ice cream for serving

In a large skillet set over medium heat melt butter and add both brown sugars, stirring until dissolved and bubbling, then stir in cinnamon and nutmeg and add the bananas cut-side down to caramelize for 1–2 minutes per side before flipping.

Push bananas to the edge, pour in the rum, habanero-infused rum or syrup mixture, banana liqueur and lime juice, warm briefly then carefully ignite with a long lighter or torch to flambé until flames subside (or simmer without flambéing for 1–2 minutes) and finish with vanilla and pecans tossed into the sauce.

Serve immediately over scoops of vanilla ice cream, spooning hot habanero rum sauce and pecans over the bananas and finishing with a light sprinkle of flaky sea salt.

Tip: Use very small amounts of minced habanero or syrup at first and taste the warmed sauce before adding more—heat intensifies with time and when combined with alcohol—also always remove the pan from the burner before igniting for safety.

Candied Orange Peel With Aleppo Pepper

Candied orange peel with Aleppo pepper marries bright citrus bitterness and sticky candying with a gentle fruity heat for a snack, cocktail garnish, or baking addition; the peels are blanched to remove bitterness, simmered in a simple syrup until translucent, tossed in sugar and a light dusting of Aleppo pepper for warmth, then dried until tacky and stored—this method yields balanced sweet-spicy peels with a hint of citrus oil.

• 6 large oranges (preferably organic)
• 2 cups granulated sugar (plus extra for coating)
• 1 cup water
• 1/2 cup light corn syrup or 1/3 cup honey (optional, for softer peels)
• 1 tsp Aleppo pepper (plus extra for dusting)
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract or 1 tbsp orange liqueur (optional)
• Confectioners’ sugar for dusting (optional)

Using a sharp knife or peeler remove the orange peel in broad strips, trim away most pith, then blanch peels in boiling water for 2 minutes, drain and repeat twice more to lessen bitterness before combining water, sugar and corn syrup in a saucepan, add blanched peels and simmer gently until peels are translucent and syrup thickens (30–45 minutes).

Remove peels with tongs to a wire rack set over a baking sheet to cool slightly and toss in granulated sugar mixed with Aleppo pepper and sea salt, or brush with vanilla/orange liqueur before sugar-coating; let dry 4–8 hours or overnight, then store in an airtight container with parchment between layers.

Tip: Start with a small amount of Aleppo pepper and taste as you go—the pepper is mild but concentrated, and drying concentrates flavors so add more after drying if needed.